The amazing Erika (you have to check out her blog if you're not yet acquainted!) arranged a bake day/interview with me a little while ago which is now up on her blog. I baked Persian Orange Cupcakes with Orange Blossom Syrup and Cream Cheese icing, can you say "yum"? The recipe is up on her blog, now. So if you'd like to find out a bit more about me (and meet my puppy) head on over.
Preheat the oven to 160℃.
In a large saucepan, place oranges and cover with cold water. Boil for 15 minutes then drain and repeat twice. The water should be much clearer and the oranges tender. Chop roughly and discard any pips then put the oranges into a food processor and whizz until smooth.
Whisk eggs and sugar until thick and pale, then fold in almond meal, spices, blended oranges and baking powder.
Spoon into a greased muffin tin (or springform cake tin) and bake for 25 minutes for cupcakes or 1 hour for a large cake.
For the syrup, place juice, sugar and water in a small saucepan over low heat. Simmer for about 5 minutes until slightly thickened then add zest and orange blossom water.
Drizzle syrup over warm cupcakes or cake then set aside to let the cakes cool completely before frosting.
To make the frosting, add cream cheese, vanilla and butter together into the bowl of an electric mixer and cream until pale then gradually add icing sugar until smooth.
Dollop frosting onto cooled cakes and top with pistachios, figs, oranges and rose petals.
For the Cupcakes
315g caster sugar
300g almond meal
1 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
For the Orange Syrup
zest and juice from 1 orange
100g caster sugar
1 tsp orange blossom water
For the Cream Cheese Frosting
225g cream cheese
1/2 cup butter, softened
2 cups pure icing sugar, sifted
tsp vanilla paste